China has unveiled targets to improve nutrition in food consumption by 2030 to promote balanced and healthy diets nationwide, according to a recent guideline.

The Food and Nutrition Development Guideline (2025-2030), jointly issued in March by the Ministry of Agriculture and Rural Affairs, the National Health Commission and the Ministry of Industry and Information Technology, set key goals for improving dietary habits and food supply quality throughout the food system.

The guideline calls for a shift toward nutrient-rich food consumption and increasing the intake of foods high in protein and fiber.

Chen Mengshan, director of the State Food and Nutrition Consultant Committee, said this is not China's first attempt to guide national nutrition. Similar documents were issued in 1993, 2001 and 2014, each reflecting the priorities of their time and playing a crucial role in shaping healthier diets.

The latest guideline uniquely prioritizes nutrition by integrating health needs into every stage of the food supply chain, from production and processing to distribution, consumption and research, Chen said.

"A key focus is boosting the production of foods rich in high-quality protein and dietary fiber, along with promoting nutrient-dense processing techniques," he said.

Animal-based foods like meat, eggs, milk and seafood, as well as soybeans, are prime sources of high-quality protein. Research indicates that the recommended daily protein intake for Chinese adults is about 1 gram per kilogram of body weight, rising to 1.2 grams for those aged 65 and older. High-quality protein ideally makes up over half of this intake.

However, current consumption levels in China fall short of these recommendations and lag behind those of developed nations, Chen said.

Data from the Food and Agriculture Organization of the United Nations for 2022 shows that the average daily intake of high-quality animal protein in the United States was 83.5 grams, in Australia 76.5 grams, and in Japan 53.8 grams, while in China it was 48.7 grams.

The guideline sets key tasks for increasing the supply and consumption of high-quality protein, aiming to comprehensively enhance nutritional quality, stabilize beef cattle production, and elevate overall dairy consumption.

For aquatic products, it highlights developing the safe and high-quality aquaculture of fish, shrimp, crabs, shellfish and algae, encouraging the inclusion of seafood in school nutrition programs.

The development of new composite soy milk and protein-based foods is also encouraged.

By 2030, it targets per capita annual consumption of 14 kilograms of legumes, 69 kg of meat, 23 kg of eggs, 47 kg of dairy products, 29 kg of seafood, 270 kg of vegetables and 130 kg of fruit.

Nutritional recommendations outlined in the guideline advocate for the daily calorie intake to remain at approximately 2,150 kilocalories for men and 1,700 kilocalories for women. The guideline also sets a goal for high-quality protein to account for more than 50 percent of the total daily calorie intake.

Daily fiber intake is expected to rise to 25 to 30 grams, while the consumption of edible oils should be reduced to 25 to 30 grams. The guideline also aims to cap the daily salt intake at 5 grams and added sugar intake at 25 grams.

Dietary fiber is mainly found in vegetables, fruits, legumes and grain by-products, playing a vital role in promoting the feeling of being full and healthy digestion, as well as controlling obesity and diabetes, Chen said.

Consumers can expect to see more whole-grain options on the shelves. The guideline emphasizes boosting local production of corn, potatoes and various beans. Efforts are being made to improve the taste of traditionally less popular but fiber-rich grains like oats and buckwheat.

The supply of items such as bamboo shoots, seaweed and konjac will be increased, with a focus on standardized production to ensure quality.

In addition to dietary adjustments, the guideline focuses on modernizing food supply systems and promoting healthier cooking methods. Authorities plan to enhance food quality, expand nutritional research and popularize portion control tools to regulate salt, oil and sugar intake.

Measures also include developing central kitchens, adopting smart storage and cooking technologies, and improving household food waste management, it said.

Chen Junshi, a leading food safety expert and an academician at the Chinese Academy of Engineering, said while the guideline rightly advocates for less oil in diets, it's crucial to emphasize the importance of consuming high-quality oils.

"Efforts should begin at the agricultural level, focusing on breeding, planting and processing techniques to ensure cooking oils are rich in polyunsaturated fatty acids," Chen Junshi said.

Niche oils like flaxseed oil are high in a polyunsaturated fatty acid that the body can convert into beneficial components such as those found in fish oil, he added.

Chen Junshi highlighted the growing importance and demand for nutrient-rich agricultural products, such as low glycemic index grains.

"Low-GI grains lead to a slower and more gradual rise in blood sugar levels, which can be particularly beneficial for blood sugar control," he said, adding that widespread adoption of these grains is still a long way off.

The initiative places an emphasis on boosting the consumption of whole grains. "There's often a misconception, with coarse cereals being conflated with whole grains, despite their distinct nutritional profiles and the superior health benefits of whole grains," Chen Junshi said.

He stressed the need for the food processing industry to develop nutritious whole-grain products to increase both availability and awareness.

Surveys have indicated a severe lack of foods in China specifically designed for elderly consumers who have difficulties in chewing, swallowing and digestion. "There is an urgent need to fill this gap in the Chinese market," he said.

The guideline stipulates the acceleration of the research and development of dietary foods for vulnerable groups including seniors, children and pregnant women. The nutritional needs of staff in special working environments such as on plateaus, in space and in the deep ocean, should also be taken into consideration.

According to Chu Xu from the health commission, the guideline takes a comprehensive approach by addressing nutritional concerns at the food production level, advocating for a nutrition-oriented strategy across the entire food industry chain.

Zhang Zhenhua, deputy head of the department of science, technology and education at the Ministry of Agriculture and Rural Affairs, emphasized the need for a national strategy to balance food supply with changing consumption demands.

"We should systematically plan food and nutrition initiatives to coordinate socioeconomic development with public health, adapting to the population's increasing demand for nutritious food," Zhang said.

"We need to coordinate food resource utilization with environmental conservation, as reducing food waste is equivalent to increasing production," he said, adding that the guideline stresses promoting sustainable agriculture and preserving China's culinary heritage.

Wu Kongming, president of the Chinese Academy of Agricultural Sciences, said ensuring access to nutritious and affordable food is a global priority, with countries competing for key technological advancements.

"The plan calls for an integrated food and nutrition technology innovation system covering the entire supply chain, from breeding and farming to processing, logistics and consumption," Wu said.

The guideline promotes the high-value processing of agricultural products, including optimizing new preservation and processing techniques for dried fruits and berries, as well as developing healthy edible oils and tea beverages. Personalized food customization is encouraged.

It also calls for research into functional foods that support gut health, such as fermented dairy products, soy products and probiotic formulations, while expanding the development of healthy and convenient foods.

Wu suggested greater integration between food nutrition science and industry innovation. The academy will establish research platforms to advance technological breakthroughs in food processing and consumption patterns, he said.

"We will create a collaborative platform for food and nutrition policy research, strengthening industry support and advancing nutrition-oriented agriculture," Wu said.

Public awareness initiatives such as National Nutrition Week and the Chinese Farmers' Harvest Festival will further promote healthy eating habits and regional food culture, the guideline said.

Wu proposed expanding outreach initiatives such as open house events, social media campaigns and public forums to provide accurate and accessible nutritional information.